Butternut Squash Lasagna

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VegetarianTimes

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Ingredients

2 12-oz. pkg. frozen butternut squash purée, thawed, or 4 cups fresh butternut squash purée

1 1/2 tsp. salt

1/2 tsp. dried rubbed sage

1/2 tsp. ground black pepper

15 oz. part-skim ricotta cheese

1/2 cup grated Parmesan cheese

8 short no-cook lasagna noodles (about 7x4 inches)

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